Swim Biscuits Recipe

Introduction

Swim Biscuits are savory, cheesy breakfast biscuits loaded with flavorful sausage. These fluffy, golden treats are perfect for starting your day or serving at brunch. Easy to make and packed with zest, they’re sure to become a family favorite.

Ingredients

• 1 pound breakfast sausage (I prefer Jimmy Dean regular)
• 4 tablespoons unsalted butter, divided (2 tablespoons melted, 2 tablespoons cold)
• 2 cups all-purpose flour, plus more for dusting
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 cup buttermilk, cold
• 4 ounces sharp cheddar cheese, shredded (about 1 cup)
• 2 tablespoons heavy cream, for brushing (optional)

Instructions

1. Step 1: Prepare the sausage by cooking it over medium heat in a large skillet. Crumble the sausage as it cooks until browned and cooked through (about 8-10 minutes). Drain excess grease and transfer to a paper towel-lined plate to cool slightly.
2. Step 2: In a medium bowl, combine the slightly cooled sausage with the shredded cheddar cheese and toss to distribute evenly.
3. Step 3: In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and black pepper.
4. Step 4: Cut the cold butter into small cubes and add to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it looks like coarse crumbs.
5. Step 5: Make a well in the center of the dry ingredients and pour in the cold buttermilk. Stir gently until just combined; the dough will be shaggy and slightly sticky.
6. Step 6: Fold in the sausage and cheese mixture carefully, being careful not to overmix the dough.
7. Step 7: Lightly flour a clean work surface and turn out the dough. Pat it into a 1-inch thick rectangle.
8. Step 8: Cut out biscuits using a 2-inch biscuit cutter or a sharp knife, avoiding twisting the cutter.
9. Step 9: Gather dough scraps, pat them back into a rectangle, and cut out additional biscuits until the dough is used.
10. Step 10: Place the biscuits on a parchment-lined baking sheet.
11. Step 11: Melt the remaining 2 tablespoons of butter and brush it over the biscuit tops. Alternatively, brush with heavy cream for a richer finish.
12. Step 12: Bake in a preheated oven at 425°F (220°C) for 15-20 minutes until golden brown and cooked through.
13. Step 13: Let the biscuits cool slightly on the baking sheet before serving warm with butter, jam, or honey.

Tips & Variations

• For a spicier kick, use spicy breakfast sausage or add a pinch of cayenne pepper to the dry ingredients.
• Use sharp cheddar for bold flavor, or switch to pepper jack for a bit of heat.
• Substitute buttermilk with regular milk mixed with 1 tablespoon lemon juice or vinegar if you don’t have buttermilk.
• Brush with heavy cream instead of butter for a richer, slightly glossy finish.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze the biscuits in a sealed container or bag for up to 3 months. Reheat gently in a 350°F (175°C) oven for 10 minutes or until warmed through. Avoid microwaving to keep the texture flaky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits ahead of time?

Yes, you can prepare the biscuit dough and shape the biscuits, then refrigerate them for up to 24 hours before baking. Bring them to room temperature before placing in the oven.

Can I use a different type of cheese?

Absolutely. While sharp cheddar works well, you can use mozzarella, Monterey Jack, or a cheese blend depending on your preference. Just keep the quantity about the same.

Swim Biscuits Recipe

Print Recipe

★★★★★

4.9 from 112 reviews

Swim Biscuits are savory, flaky biscuits loaded with flavorful breakfast sausage and sharp cheddar cheese. Perfectly tender with a golden crust, these biscuits combine rich butter and tangy buttermilk for a classic Southern-inspired treat that’s ideal for breakfast or brunch.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 biscuits 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American Southern

Ingredients

Scale 1x2x3x

Sausage Mixture

• 1 pound breakfast sausage (preferably Jimmy Dean regular)
• 4 ounces sharp cheddar cheese, shredded (about 1 cup)

Biscuit Dough

• 2 cups all-purpose flour, plus more for dusting
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 4 tablespoons unsalted butter, divided (2 tablespoons melted, 2 tablespoons cold)
• 1 cup buttermilk, cold

Finishing

• 2 tablespoons heavy cream, for brushing (optional)

Instructions

1. Prepare the Sausage: In a large skillet over medium heat, crumble the breakfast sausage. Cook, stirring occasionally, for 8-10 minutes until browned and cooked through. Drain excess grease and transfer to a paper towel-lined plate to cool slightly.
2. Combine Sausage and Cheese: In a medium bowl, mix the slightly cooled cooked sausage with the shredded cheddar cheese until evenly distributed.
3. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and black pepper.
4. Cut in Butter: Cube the cold butter into small pieces. Add to the dry ingredients and use a pastry blender or fingertips to cut the butter into the flour until it resembles coarse crumbs.
5. Add Buttermilk: Make a well in the dry ingredients and pour in the cold buttermilk. Gently stir until just combined; the dough will be shaggy and slightly sticky.
6. Fold in Sausage and Cheese: Carefully fold the sausage and cheese mixture into the biscuit dough, avoiding overmixing to keep the biscuits tender.
7. Shape Biscuits: Lightly flour a work surface and turn the dough out. Pat into a 1-inch thick rectangle.
8. Cut Biscuits: Use a 2-inch biscuit cutter or sharp knife to cut out biscuits, avoiding twisting to maintain layers.
9. Re-roll Scraps: Gather dough scraps, pat into a rectangle, and cut more biscuits until all dough is used.
10. Place on Baking Sheet: Arrange biscuits on a parchment-lined baking sheet, leaving space between each.
11. Brush with Butter or Cream: Melt remaining butter and brush over biscuit tops, or use heavy cream for a richer finish.
12. Bake: Bake in a preheated oven at 425°F (220°C) for 15-20 minutes until golden brown and cooked through.
13. Cool and Serve: Let biscuits cool slightly on the baking sheet before serving warm with butter, jam, or honey.

Notes

• Do not overmix the dough to ensure tender, flaky biscuits.
• Use cold butter and buttermilk for best texture in the dough.
• Brushing with cream instead of butter adds extra richness and a glossy finish.
• Twisting the biscuit cutter seals the edges and can prevent rising, so avoid twisting when cutting.
• Serve fresh and warm for optimum flavor and texture.

Keywords: sausage biscuits, breakfast sausage recipe, cheddar biscuits, Southern biscuits, savory biscuits, homemade biscuits, breakfast recipe